Nutty Udon Noodles and Cinnamon Chicken

This is a work in process, but I think it demonstrates a technique that would be useful for other similar dishes - mixing a nutty paste (like peanut butter, almond paste, tahini, etc.) spice, and warm water, into a dressing (and of course the stand-by, broiling some chicken breasts to your liking.) My first try resulted in a good mixture and although I intended it to be cold, I think a warm dish would taste a little better.


(Sorry for the lousy cell phone photo.)

• 3T curry paste (I like Massaman Curry.)
• 1/3c Tahini paste (or peanut butter, almond paste, etc.)
• 2T lemon juice (For this type of thing, I usually use the juice of one lemon, halved - the juice removed with a fork, trying to prevent the seeds from getting into the dish.)
• 1/2t salt
• 12oz Udon Noodles boiled (I find them in the Asian market - frozen. Generally, cooking is less time than Italian pasta - ~8 minutes.)
• 1c cilantro
• 1/4c sliced almonds (toasted - 350F ~6 minutes.Watch closely and shake pan 1/2 way.)
• Hot water (Save hot water from cooking noodles.)

• 1 or 2 chicken breasts
• 1T cinnamon
• 1t pepper
• 1t sea salt or Kosher
• 1t vegetable oil (Generally vegetable or canola oil is better for high heat cooking than for example, olive oil.)

Mix curry paste and nut paste. Add lemon juice and salt. Whisk in hot water a little bit at a time until you have a creamy dressing. It will thicken as it cools. Taste it for spice and salt - adjust as needed.

Cook Udon per instructions (or whatever noodles you want). Drain, pat dry, and mix with dressing.

On a broiler pan shake salt, pepper, & cinnamon on both sides of the chicken breasts, then add a little oil. Coat both sides and broil 6" from flame until done -- roughly 4 minutes per side.

Mix noodles, dressing, cilantro, and top with almonds & slices of Cinnamon Chicken Breast.

[Other thoughts - add thinly sliced veggies like carrots and peppers. Maybe ginger?]